Drinking for a cause, it’s a great excuse to have a fun night out in the Oregon District to benefit the Dayton Ballet! This Sat night, Jan 9th folks are encouraged to join the Associate Board for a progressive party with drink specials, fabulous prizes and lots of fun. To join the fun, purchase your pass to the Ballet Barre Crawl by contacting Todd at 287-1773 or email him.
Here’s the line up for the night:
6-8pm Boulevard Haus Join us in the private room for…$1 off beer, $2 off martini’s, $4 special very berry tini
8-9 pm Oregon Express – $12 buckeets of 5 Bud or Bud Lights, $3.25 craft beer specials, $5 La Lacolada, $3 special ballet slipper drink
9-10:30pmThe Trolley Stop -$2 betsy-bourbon & seven, $2 beer specials, $3 special tutu
10:30-12:00amDublin Pub – $10 buckets of 5 bud, budlight or miller light, $3 nutcracker shots pluse 20% off food coupons for all participants, live music by Nick Mitchell
12-2am Newcom’s Tavern $1 PBR drafts , $2bud lights
AND…The Crowne Plaza is offering rooms for $69 for the night
The Dayton Ballet Associate Board, affiliated with the Dayton Ballet and the Dayton Ballet Association Board of Trustees, is responsible for increasing interest and awareness of the Dayton Ballet and involvement in the Dayton Ballet Barre. The Associate Board facilitates the Barre’s budget, planning, and marketing for events and activities organized to support the Dayton Ballet. The Dayton Ballet Associate Board specializes in reaching out to dynamic,
interested people looking to get involved with arts and culture. Members of the Associate
Board gain an introduction to the Dayton Ballet and the competencies required of being on an arts or community board. They are invited to private events and receive over 50% off premium tickets to the Dayton Ballet’s Saturday night performances. For more info on the Barre you can contact Bryan Michel at 902-3261 or email him.
A graduate of the prestigious 
Do not be afraid to relax and have fun with a recipe. Use it like a TRIP TIC from Triple A – experiment, try new things, eat what you like and don’t be afraid of ingredients and terminology….I say a recipe is like a road map….It’s fun to take a side trip and go some place off the beaten path. Same with a recipe – substitute ingredients, add your own flair and twists…..I think this is what makes cooking so much fun!
dream to become a Chef some day and I feel blessed to have achieved that dream. This life has given me much, taken away a lot, and taught me some tough lessons. I have been successful despite myself, and lost everything because of myself. I learned how to cook in the “Old School” tradition, got to go to the greatest culinary school – The CIA, and was blessed to have met many people who were giving and nurturing. This industry will reward hard work and perseverance, but you have to love it and hate it because you love it. You can’t be halfway in this industry. It consumes you and you become it. The industry shapes your entire life, affects your personal relationships and challenges one with its many rewards and devastating temptations….I never imagined achieving the things I have in this life, or failing like I have as well. Yet, I was able to recreate myself, try to mend some broken fences and become a better person because of everything. I have tried to give back and have many former employees who have gone on to successful careers in this industry. One secret many people don’t know is that I was blessed with three great kids – all boys – who love to cook, eat and are interested in the industry.(I owe their Mother more than I can ever repay for she has always been tasked with the burden of raising them as I worked and worked and worked….) I have tried to thwart that interest at every level. I don’t want my kids to sacrifice what I have. I want them to enjoy their lives and use cooking and dining out as great ways to relax and socialize. I am a Chef and I am proud of that and can’t imagine doing anything else in this life, but I do not wish this life on my children.
Tis the season to celebrate and for centuries there has been a link between special occasions and the tiny bubbles of Champagne. Perhaps its the effervescence that makes us feel giddy, maybe it’s the clink of glasses as we make holiday toasts, but why question, why not just enjoy! Here are a few events around town that seem to agree:
Located in the heard of the Oregon District, Loretta Puncer’s 
As of 11:30am Monday, Beavercreek residents can now stand in line to enjoy these much talked about burgers. The concept is kept very simple, with a menu that offers burgers, kosher hot dogs and fries. It’s a quick serve kind of place, you enter the line, order your food, get your own beverage and they call your number when your order is ready.
During the Middle Ages and continuing well into the Renaissance, the holiday season was a time when guests traveled great distances to the castles of wealthy friends and family members to feast, dance and exchange news in a celebration that lasted several days. After the rigorous fast of the Advent season, elaborate preparations were made to ensure a truly festive event.
To Reserve by phone: (937) 775-554
This kind of Pub Crawl has been happening in cities around the country for 15 years or so. It was originally started by a small group of friends as a means of raising some Christmas spirit – and having some fun at the same time. Brian Young moved here from Denver, Colorado where he’d participated for years and brought the event to Dayton! The first year there were 14 people. Two years ago the event grew to 80 and last year it more than doubled. It was pretty amazing to watch over 150 Santas, elves, angels, reindeer wander through the Oregeon District.
UD’s Intro to Foods class has partnered with 
With donations from Miami Valley vendors like 
brings Santa in to hear holiday wish lists from deserving boys and girls. From 10:30 -11am the man in the red suit will mingle with the little ones, followed by your lunch ordered from the menu. There is no extra charge for this, but reservations are required.
Bob Evans is offering folks a free piece of pie this holiday weekend- no strings attached, just 
Chef Keith Taylor graduated from the culinary program at Sinclair Community College in 1997 while working as a sous chef at L’Auberge with Dieter Krug. In 2000, Taylor left L’Auberge to work at Pacchia, an Italian-American restaurant in the Oregon District under then owner Glen Brailey. After four years there, Taylor worked for a year at the Schuster Performing Arts Center until Citilites changed into a buffet-style arrangement. Taylor then went on to work at Country Club of the North, before finally deciding to open his own place in 2007. 
Chef Dieter (and it’s obvious by the quieting of his voice and the slow tilt of his head, he’s still mourning the recent loss of his mentor) Dieter taught me to make Bouillabaisse. It’s a labor of love. Fresh stock, rich flavors and customers really seem to enjoy it. He also instilled in me a great work ethic.
Join 
Stop in for a delicious lunch or dinner at either (or both!) of the Chili’s locations November 23-25 and 10% of your purchase will be donated to Dayton Children’s.
On Tuesday, Nov 17th 